The new restaurant opened in early March and offers a dinner menu that features such entrees as pan-seared flounder, Southern-fried quail, wood-fired chicken and a hickory-grilled ribeye. Entree prices range from $16 to $25.

Stones Throw executive chef Chris Harrigan previously worked under Chris Hastings at Hot and Hot Fish Club and Frank Stitt at Bottega and Highlands Bar and Grill. He also served as executive chef at Birmingham Country Club, worked for the Jim ’N Nick’s Bar-B-Q chain and, more recently, grew organic vegetables for Michael Dean Farms in Leeds.

The restaurant’s grammatically incorrect name — “There’s not an apostrophe on it,” Harrigan says — is a tongue-in-cheek reference to its out-of-the-way location in the planned community of Mt Laurel off U.S. 280 in Shelby County.

“It started out as kind of a joke because the perception of this place is that it’s so far away from downtown,” Harrigan says. “But it also kind of fit because it’s in the town of Mt Laurel, and for people out here, it’s not that far.”

Stones Throw Bar & Grill is at 3 Mt Laurel Ave. The phone number is 995-0512, and the website is www.stonesthrowgrill.com.

Dinner hours are 5:30 to 10 p.m. Tuesdays through Saturdays, and lunch is available from 11 a.m. to 2 p.m. Fridays through Sundays.